Are smoothie recipes weird?Read More
It is Wednesday morning. 6:34 A.M.. This is the moment where we glance at the biscuit tin and decide if we are going to eat a responsible breakfast or just reach in for another shortbread cookie.Read More
Can we just make a smoothie together?
I feel like ninety percent of the vegetables I've eaten in the past month have been roasted to death, covered in cream sauce, or topped with marshmallows. It's been wonderful - oh so wonderful - but it is time to start putting some nutrients into this body that is trying very hard to dodge the ineluctable winter sickness.
Now, let's talk about green smoothies for a moment. I will not drink things that do not taste at least reasonably good because, while I might be able to choke it down once or twice, I know it will soon become a chore that will quickly be forgotten. Also, if I am going to go to the trouble of cutting up fruit and vegetables, pulling out the blender, and cleaning the blender, I think I should have some kind of reward.
So, this smoothie. This smoothie truly tastes really good. Maybe not as good as a crisp waffle covered in melted butter and a sprinkling of sugar, but it is a genuinely good breakfast.
It is super refreshing and packed with great fats and proteins so it can actually sustain you until lunchtime.
The base of this smoothie is coconut cream. I froze my cream into cubes as to give this smoothie a frosty texture. For whatever reason, I cannot will myself to drink a room temperature smoothie. Nope, not doing it.
Besides adding protein, avocado brings a creamy nuttiness to our blended treat.
Spinach, a twist of fresh lime, tart cranberry juice, and a bit of sugar join the avocado and coconut cream cubes.
This smoothie is rich, but in a wonderfully energizing and refreshing way.
Right now it's all about balancing my intake of pistachio gelato with spinach.
It's good to be back in the game.
Coconut Cream & Lime Smoothie
- 7 ounces coconut cream (I get mine at Trader Joe's)
- 1/2 ripe avocado
- 1/2 cup fresh baby spinach (about a handful)
- 2 tablespoons fresh lime juice
- 1/2 cup sweetened cranberry juice (preferably not from concentrate)
- 1 1/2 tablespoons granulated sugar
Pour coconut cream into an ice cube tray and freeze overnight, or until fully set.
Combine coconut cream cubes, avocado, spinach, lime juice, cranberry juice and sugar in your blender and pulse until very smooth. Serve immediately. Enjoy!